General Rules (for Puree Soups)

Ingredients

• funt beef
• funt veal shank

Instructions

1. Use a white bouillon without onion or base roots (except for meat puree); do not fry the roots.
2. For 6-8 persons use 1.25-2.5 funt beef plus 0.5 funt veal shank; reduce for chicken/game purees.
3. Do not tint or clarify; only strain through fine sieve or napkin.
4. Always rub the puree while hot.
5. Bind puree and bouillon with fried flour, a dissolved bun, or a yolk-cream liaison; use barley/rice 'shlem' for watery vegetable purees.